In a saucepan, bring the water, vinegar and sugar to a boil. Reduce the heat to a simmer and cook just long enough for the sugar to melt. Add the salt and stir to melt.
Remove from heat.
Quick Zucchini Refrigerator Pickles
(Makes about a quart)
- About 6 small zucchini, cut into discs, just shy of ¼ inch thick
- 2 or 3 garlic cloves, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 tsp peppercorns
- ½ tsp salt
- ½ tsp red pepper flakes
- Fresh dill sprigs
- Optional: 1 carrot, sliced into thin discs and/or 1 stalk celery, sliced into thin slices
- 2 cups water
- 2 cups cider vinegar
- ¼ cup sugar
Layer your zucchini, the carrot and celery if you are adding them, shallots and garlic in a quart jar or other glass container and sprinkle the peppercorns, red pepper flakes and dill in between layers as you go.
Pour the vinegar mixture over the zucchini to cover completely and then cover. Chill in the refrigerator for at least four hours before serving. The pickles will keep in the fridge for about a week and a half.
